Steve Wilkos wanted to invest in a franchise that allowed him to use his 30-plus years of buying and merchandising experience and teach his two sons about the skills needed for successful business management. Rita’s Italian Ice & Frozen Custard provided exactly what he was looking for. By Heidi Lubrani
A Tasty Memory Leads to Future Success
Steve Wilkos wanted to invest in a franchise that allowed him to use his 30-plus years of buying and merchandising experience and teach his two sons about the skills needed for successful business management. Rita’s Italian Ice & Frozen Custard provided exactly what he was looking for. Inspired by his childhood memories of enjoying Rita’s at the Jersey Shore, Wilkos looked forward to capturing those happiness-filled moments and sharing them with his community.
Before taking the leap into franchise ownership with his wife, Sue, and sons, Tyler and Steven, Wilkos gathered all the information he could about Rita’s to make an informed decision. Unlike other franchises, Rita’s had availability in open markets, an easy-to-follow model and flexible footprint options. Wilkos also appreciated the incentives available for multi-unit developers. The Rita’s corporate team made the Wilkos’ search simple, and the guidance of other franchise owners made their decision a no-brainer.
Today, the Wilkos family owns and operates their Rita’s location in Carmel, Indiana.
Here’s a glimpse into a day in the life of a Rita’s Ice franchisee:
6 a.m. At home, Wilkos checks the Rita’s intranet and reviews financials, including current sales and promotions. He then places his weekly order, if necessary, and reviews any current real estate opportunities for expansion.
10 a.m. Wilkos drives to his Rita’s shop, reviews the previous day, checks messages and confirms catering and mobile truck assignments. Then, he determines his production plan to support operations for the day, and begins making fresh batches of Italian Ice. Before his crew arrives, Wilkos prepares the whiteboard with goals and messages. Finally, he ensures the opening team is utilizing the procedure list to get ready for the day.
Noon It’s opening time! Wilkos reviews, creates and modifies schedules, and he runs payroll. Then, he bounces between front service and desk time, where he works on future catering and truck jobs. He also focuses on marketing efforts and ways he can further integrate into his community.
4 to 6 p.m. Afternoons are reserved for training new Treat Team members and further training for managers to ensure his team delivers superior service and the happiest treat experience for their guests.
Heidi Lubrani